Stir together remaining ingredients until blended well.
Spread over top of chops.
Cover and cook on low for 4-6 high for 2-3 hours. (Note: Time may vary, dish is done when your chops are tender and the rice has absorbed the liquid.)
Make sure you use long-grain, long cooking rice for this, not minute rice. An easy way to tell is to look at the cooking instructions on the package. The instructions on the right package will tell you to bring the water to a boil and let it simmer for at least 15 minutes, NOT the package that says you can be done in 5 minutes in the microwave.
If you do NOT like the softness of rice in a casserole dish, this may not be the recipe for you. We like it that way, so I did not try it with less liquid. I will tell you that this recipe has amazing flavor. So if you like a good chicken rice or pork chop rice casserole, then you are in for a treat!
This is a rice recipe, so knowing your slow cooker is a must. I can’t tell you enough how important this is! If your crock pot doesn’t cook evenly or cooks too hot or cooks too slow, it can ruin a recipe with rice in it. That is why I used Sir Hamilton (my insulated Hamilton Beach slow cooker). He is a 6-quart slow cooker, so that gives the recipe enough room to spread out. He cooks perfectly and evenly, so I know that I am not going to have hot spots that turn the rice to mush or slower cooking spots that leave me with crunchy rice. This is not a recipe to try out on your new crock. Use your tried and true, favorite crock pot that you know cooks evenly.